6 Health Benefits of Ragi: A Modern Superfood
Remember when we thought Ragi or Nachni was not as great as wheat or rice? Or even considered it a lesser tastier option? Well, this millet which has been a low key ingredient in most homes in India is actually a gold mine of health. This protein and mineral-rich cereal was once a staple in Indian kitchens. It is now coming back in the form of a superfood in multiple cuisines. With the re-introduction of ragi in our diets, we can definitely expect healthier meals and snacks. As a superfood, it brings along multiple positive changes in the food as well as the body.
6 Health Benefits of Ragi
#1 Rich source of minerals
Ragi is rich in calcium, phosphorus, potassium and iron. It is a better and natural way to increase the intake of the above minerals instead of taking tablets. People who are unable to consume milk can consume ragi to obtain the calcium intake necessary for a healthy body.
#2 High in protein
Ragi is high in protein thus adding to the protein value of the meal which has ragi in some form. Very few plant-based food products are as rich in protein as ragi.
Gluten is considered responsible for many health problems. Ragi is a boon for those who want to avoid the consumption of gluten.
#4 Aids Healthy skin
Ragi is full of vital amino acids like Methionine and Lysine. These help in keeping the skin youthful and healthy.
#5 Easy to digest
Ragi is high in dietary fibre and has very less cerial fat in it. It is very easy to digest and is often fed to babies as well.
#6 Low glycemic index
Ragi has a very low glycemic index. It releases sugar gradually. Thus it is very suitable for diabetic people as well.
What makes Ragi a Superfood?
Ragi has multiple nutrients which are essential for a healthy meal. This humble cereal is very easy to use and available readily anywhere in India. It is a fantastic plant-based option that brings along many health benefits.
Where can I buy Organic Ragi Flour online?
To buy 100% pure, organically grown and certified Ragi flour, click here
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